Ras Malai

Ras Malai is a very popular Indian dessert made with Milk. The name Ras Malai comes from two parts in Hindi: Ras, which means Juice/Juicy, and Malai, which means cream. It is rich in texture and flavor and it can be made easily at home. It is served cold.  Enjoy!

Ingredients: (for making rasagollas)

Milk (Vitamin D) - ½ gallon
Lemon Juice - ½ cup
Sugar - 1 cup
cardomom - 2 or 3

 

Ingredients: (for making malai)

Milk (2%) - ½ gallon
Pistashios - ½ cup
Almonds slivered - 1/4 cup
Sugar - 2 cups
cardomom - 2 or 3

Method: for making rasgollas

Bring ½ gallon milk (Vitamin D) to a boil.  While boiling milk add ½ cup of lemon juice.  Turn stove off.  Milk should separate into whey and curd.  Pour into a cheese cloth leaving only the paneer/curd.  Leave the cheese cloth tied over night or at least for two hours until all the water drains out completely.

Once the water is drained out the paneer will be dry, then knead well.  Knead until a soft dough forms. (The dough should be soft, not sticky).  Form balls from the paneer (approximately 25 to 30 balls).

Bring One cup sugar and 3 cups water to a boil in a pressure cooker and add the cardomom pods.  Place the balls in the syrup.  Then pressure cook the balls (with weight) on high heat.  Wait for two or three whistles and turn heat off.  Then add a little bit of rose water to the rasagolla syrup for flavoring.

The Rasagollas are ready set aside.  Now for the malai:

Bring to boil ½ gallon 2% milk and wait until the milk reduces a little, then add 2 cups of sugar, pistachios, almonds and cardomom..  Boil on sim and let the milk reduce further.  Once the milk has reduced to 3/4 the quantity then take the rasagollas already prepared and squeeze the sugar syrup out of the balls (The syrup can be squeezed out of the balls using two spoons.  Place the ball on one spoon and use another spoon to squeeze the syrup out) and add to the boiling malai (milk mixture).  Leave the balls in the boiling mixture for 10 to 15 minutes.  Then remove from heat and set aside.  After the mixture cools to room temperature, place in the fridge and cool overnight.  The Ras Malai is ready to serve.

Spicy minced Meat (Keema)

 

Keema or Spicy Minced Meat is a traditional Indian dish and can be prepared with any minced meat.  My favorite meat would be minced lamb or Goat.  It is easy to make and tastes delicious.  It can be served with any Rice dish or with Indian breads like Parathas, Chapathis, Naans, etc. Enjoy!

Ingredients

Minced Meat (Ground Beef/Ground Lamb/Ground turkey) - 1 pound.

Onion - 2 medium.

Tomato - 1 big

Green Chillies - 3-4

Garlic paste - 1 tsp

Ginger paste - 1 tsp

Cumin seeds - 1 tsp

Turmeric powder - 1/4 tsp

Chilli powder - 1/2 tsp

Coriander powder - 1 tsp

Cumin powder - 1 tsp

Garam masala - 1 tsp

Salt

Curry leaves

Cilantro leaves

Method

Heat 3-4 tbsp of oil in a pan and add cumin seeds.  When the cumin seeds splutter, add the onions, green chillies and curry leaves now.  Saute the onions until they are golden color.  Add the ginger and garlic paste and fry them for 2-3 minutes.

Add the chopped tomatoes and add the spices - turmeric powder, chilli powder, cumin powder, coriander powder and salt to taste.  Add the minced meat and let the meat cook well in the onion/tomato mixture with the spices. Stir the meat often and add the garam masala and let the minced meat cook well.  When the oil separates from the meat, add the Cilantro leaves.  

 

 

Enjoy the keema with Chapathis or Parathas.

Cinnamon Apple cake

This Cinnamon-Apple cake was a big hit in our Sunday School class and this can be served as a dessert or a breakfast coffee cake.  The cream cheese in the batter gives the cake lots of moisture.  The cake was delicious, moist and flavorful.  The original recipe is from myrecipes.com. Enjoy!

Ingredients

Butter - 1/2 cup (softened)
Sugar - 1 3/4 cup
Cream cheese - 6 ounces (softened)
Eggs - 2
All purpose Flour - 1 1/2 cups
Baking Powder - 1 1/2 tsp
Ground cinnamon - 2 tsp + 1 tsp
Apples - 2 big (peeled and chopped)
Salt - 1/4 tsp
Vanilla - 1 tbsp

 

Method

Preheat the oven  to 350°.  Beat butter, cream cheese and 1 1/2 cup of sugar in a vessel until well blended (~5 minutes).  Add eggs one at a time and beating well after adding eggs.  Combine Flour, baking powder and salt and add the flour mixture to the creamed mixture and beat until well blended.

Combine 1/4 cup of sugar and 1 tbsp of cinnamon and set aside.  Combine 2 tbsps of cinnamon and chopped apples and stir the apples into the batter.  Add vanilla and pour the batter in a greased cake pan and sprinkle the cinnamon-sugar mixture on the top.

Bake the cake for an hour and 15 minutes or until the cake pulls away from the sides of the pan.  Cool the cake completely.  Enjoy!

Banana Flower Stir Fry (Vazhaipoo Poriyal)

Banana Flower is used as a vegetable in stir-fry, cooked in soups, curries and fried foods in Southern Asia.  Cleaning the flower is a time consuming task.  But, the effort outweighs the taste and the immense medicinal benefits.  Once the flower is cleaned, the cooking part is simple.  Enjoy!

Ingredients

Banana Flower (cleaned) - 1
Onion - 1 medium
Green Chillies (or Red) - 4-5
Curry leaves
Coconut - 3-4 tbsn
Cumin seeds - 1 tsp
Turmeric powder - 1/4 tsp
Sambar powder - 1/2 tsp
Salt

 Cleaning

Apply some oil on both hands before cleaning and this prevents your finger nails turning black.  Separate and collect all the edible part by removing the petals one by one.

 

You will see a plastic textured petal and a hard stamen. You have to remove both as shown in the picture below.  When you reach the middle part of the flower, you don't have to remove them as they become soft.  Wash the edible flowers in water and chop them into small pieces.

Method

Heat 3 tbsp of oil in a pan.  Add the cumin seeds and when they splutter, add the onions, green chillies and curry leaves.  When the onion becomes translucent, add the Banana Flower, salt, turmeric powder, sambar powder and cook it on medium heat (10-15 minutes).

 

Keep stirring and let the flower cook well.  When the mixture becomes dry, add the shredded coconut and mix well.  Garnish the dish with Cilantro. Enjoy!

Mushroom Fry

I like mushrooms and this is an easy recipe.   Mushroom Fry goes well with Fried rice or any rice dish.  It tastes well with Indian breads like Parottas, Chappathis, or Naans.  The original recipe is from Vahrehvah.com with some modifications.

Ingredients

Mushroom - 1 pound
Onion - 1
Tomato - 1
Green Chillies - 3
Garlic paste - 1 tsp
Ginger paste - 1 tsp
Cumin seeds - 1/2 tsp
Turmeric powder - 1/4 tsp
Chilli powder - 1/2 tsp
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Garam masala - 1 tsp
Salt
Lemon - 1/2
Curry leaves
Cilantro

Method

Heat 3 tbsps of oil in a pan and add the cumin seeds. When the cumin seeds splutter, add the chopped onions, green chillies and curry leaves.  When the onions are translucent, add the garlic and ginger paste and fry for 2-3 minutes.  Add the chopped tomato, salt and turmeric powder.  Fry the onion and tomato mixture until the tomatoes are cooked well.  

Add the mushrooms, chilli powder, cumin powder, coriander powder and let the mushroom cook in the onion-tomato mixture with the spices.  Add the garam masala and mix well and let the gravy becomes dry.  Garnish the mushroom fry with lemon juice and Cilantro leaves. Enjoy!

Chicken 65

Chicken 65 is the most popular Chicken Starter recipe in India.  There are many theories on the internet about the origin of the name Chicken 65.  Anyway, this hot and spicy dish makes a wonderful addition to any meal. Chicken 65 can also be served as an appetizer. Enjoy! 

Ingredients

Boneless Chicken - 2 pounds
Corn Flour - 2 tsp
Rice Flour - 2 tsp
Egg - 1
Curry leaves
Green Chillies - 4-5
Cilantro leaves
Yogurt
Turmeric powder - 1 pinch
Chilli powder - 1/2 tsp
Coriander powder - 1 tsp

Marinade

Turmeric powder - 1/4 tsp
Chilli powder - 1 tsp
Garlic paste - 1 tsp
Ginger paste - 1 tsp
Lemon juice - 1/2 tbsp
Salt

Method

Cut the chicken into bite size pieces and marinate the chicken in the Marinade for overnight.  Mix the Yogurt, turmeric, Chilli and Coriander powder in a bowl and set it aside.

Heat Oil for frying in a pan and coat the chicken with Egg, Corn Flour, Rice Flour and Salt.  Fry the chicken pieces in Oil on medium flame   Deep fry the chicken pieces until they are golden brown.

Heat 2-3 tbsp of oil in a different pan and add ginger and garlic paste.  Add curry leaves and green chillies and saute them for few minutes.  Add the fried chicken and the yogurt mixture.  Keep stirring until the chicken absorbs the Yogurt.

Garnish with Cilantro leaves.  Enjoy!

Coconut Burfi (Fudge)

Coconut Burfi is a popular sweet in India made with coconut and sugar.  I came across this recipe for Coconut Burfi in Saffron Hut and liked the Burfi.  The Burfis are soft, moist and chewy.  If you like coconut, then you will like this sweet.  It reminded me of the chocolate Almond Joy. Enjoy!

Ingredients

Grated Coconut - 1 cup
Milk - 1 cup
Whipping cream - 1 cup
Sugar - 1 cup
Ground Cardamom - 1 tsp

 Method 

Grease a 8x8 pan and set it aside. 

Combine all the ingredients (except Cardamom) in a sauce pan (preferably non-stick) and cook over medium heat.  Keep stirring the mixture until the burfi is thick and starts to leave the pan (40-45 minutes).  Add the crushed cardamom and transfer the burfi to the greased pan.  Let it cool and you can cut it into diamond or square shaped Burfis.

 Enjoy!

7 cup Burfi

Thank you Renuka akka for the recipe.  This is the one of the easiest recipes for Burfi.  It is called 7 cup Burfi as there are 7 cups of ingredients used in the recipe.  The Burfi tastes like Mysore pak with some coconut in it.  The Burfi is soft and melts in your mouth.  Enjoy! 

Ingredients

Chickpea Flour (Besan) - 1 cup
Ghee (Clarified Butter) - 1cup
Coconut (shredded) - 1 cup
Sugar - 3 cups
Milk - 1 cup

Method

Grease a 9x9 pan with butter and set it aside.  Sieve the Chickpea Flour. Combine all the ingredients in a Non-stick pan and cook on medium heat.  Keep on stirring frequently.

Keep stirring until the mixture is thickened and leave the sides of the pan (~ 30 minutes).  Remove the mixture from heat and transfer the mixture to the greased pan

 
Allow the Burfi to cool and you can cut them in diamond or square shape.  Enjoy!

Mushroom Biriyani

 

Biriyani is a popular Indian rice dish and mushroom biriyani is no exception.  If you like Mushroom, then you will definitely like this rice dish.   Basmati rice is cooked in a mixture of Onion, tomatoes and mushroom blended with Indian spices.  You can adjust the quantity of spices according to your taste.  Enjoy! 

Ingredients

Basmati rice - 2 cups
Mushroom - 1 pound
Onion - 1 Big
Tomatoes - 2
Green chillies - 4
Butter - 4 tbsp
Turmeric powder - 1/4 tsp
Cumin seeds - 1 tsp
Chilli powder - 1/2 tsp
Coriander powder - 1 tsp
Garlic paste - 1 tsp
Ginger paste - 1 tsp
Yogurt - 1/4 cup
Cilantro leaves
Mint
Salt

Biriyani Spices

Cinnamon - 3
Cardamom - 5
Big Black Cardamom - 2
Star Kist - 2
Cloves -4
Bay leaves - 3

Method

Grind all the ingredients under Biriyani Spices into a fine powder and set it aside.  Soak the Basumati rice for 15-20 minutes.

In a pan, heat the butter and when the butter melts, add the chopped onions, green chillies, mint and cilantro leaves.  Add the ground biriyani spices and saute the onions for 2-3 minutes.  Add the garlic and ginger paste and saute until the onion becomes translucent.  Add the chopped tomatoes, salt and the spices.  Let the onion and tomato mixture blend well.  Add the mushrooms now and let the mushroom cook half-way.

 
Set the flame to medium and add the rice and stir until the rice is coated with the onion-tomato mixture.  Add the Yogurt and water (about 4 cups). Add more salt if required and mix well.  Cover the pan with a lid and let the rice cook well.

Switch off the stove when the liquid is absorbed by rice and the rice is cooked.

Enjoy!

Aloo-Gobi (Cauliflower with Potatoes)

Aloo Gobi is a delicious dish made with Cauliflower (Gobi), Potatoes (Aloo) and a blend of Indian spices.  This can be served with Indian breads like Parathas, Naan, Puris or as a side dish to Rice. Tip - If you don't like your food spicy, you can cut down the quantity of spices.  Enjoy!

Ingredients

Cauliflower florets - 2 cups

Potato - 1 

Onion - 1

Tomato - 1

Green chillies - 3-4

Garlic paste - 1 tsp

Ginger paste - 1 tsp

Turmeric powder - 1/4 tsp

Chilli powder - 1/2 tsp

Coriander powder - 1 tsp

Garam masala - 1 tsp

Cumin seeds - 1 tsp

Curry leaves

Cilantro leaves

Method

Boil the potato and cut into cubes and set it aside.

Heat 3 tbsp of oil in a pan.  Add 1/2 tsp of mustard seeds, 1/2 tsp of Urad dhal and cumin seeds.  When the mustard and cumin seeds splutter, add the chopped onions, green chillies and curry leaves.  When the onion becomes translucent, add the ginger and garlic paste and fry for 2-3 minutes.  

Add the chopped tomatoes and let the onion and tomato mixture blend well.  Add salt and spices and fry for 2-3 minutes.  Add the cauliflower and cover the pan with a lid. When the cauliflower is cooked, add the potatoes.  Keep stirring until the potatoes be covered with the spices.  Let the Cauliflower and Potatoes are mixed well with the spices.  Garnish the dish with Cilantro.

You can serve the dish with Chapathis or any rice dish. Enjoy!